-
公开(公告)号：US06326049B1
公开(公告)日：2001-12-04
申请号：US09453942
申请日：2000-05-24
IPC分类号： A23L116
摘要： A pasta having a reduced residual lipase activity, a long shelf life, and the ability to retain of its characteristic yellow color over time. This pasta may be manufactured by preparing a mixture comprising a cereal flour or semolina, water, and lipase; kneading the mixture into a dough; and forming the dough into a pasta, with the steps being conducted to provide a residual lipase activity of the pasta which is lower than about 100 LU/kg pasta. A heat treatment of the dough can be utilized to help achieve the desired reduction in lipase activity.
摘要翻译： 具有减少的残留脂肪酶活性，长保质期和随时间保持其特征黄色的能力的面食。 该面食可以通过制备包含谷物粉或粗面粉，水和脂肪酶的混合物来制造; 将混合物揉成面团; 并将面团形成面食，其中进行步骤以提供低于约100LU / kg面食的面食的残留脂肪酶活性。 可以利用面团的热处理来帮助实现所需的脂肪酶活性的降低。
-
公开(公告)号：US5968571A
公开(公告)日：1999-10-19
申请号：US964963
申请日：1997-11-05
摘要： A meat product is prepared by mixing frozen particles of salami in a brine, a pickle, or a marinade medium to obtain a suspension of the frozen particles in the medium and then the suspension is incorporated into a chilled portioned piece of meat to obtain a meat product containing the suspension.
摘要翻译： 通过将盐水，泡菜或腌料培养基中的萨拉米香肠的冷冻颗粒混合以获得冷冻颗粒在培养基中的悬浮液，然后将悬浮液并入冷冻分片的肉中以获得肉制备肉制品 产品含有悬浮液。
-
公开(公告)号：US5827550A
公开(公告)日：1998-10-27
申请号：US735536
申请日：1996-10-23
CPC分类号： A23B4/28 , A23B4/12 , A23L13/40 , A23L13/432 , A23L13/74
摘要： Prior to incorporating meat trimmings into a meat piece, the trimmings are inoculated with starter culture and fermented with the bacteria from the culture to obtain fermented meat trim particles and then frozen for incorporation into a meat piece.
摘要翻译： 在将肉类切片加入肉片之前，用起子培养物接种装饰物，并用来自培养物的细菌发酵，以获得发酵的肉类修饰颗粒，然后冷冻加入到肉片中。
-
公开(公告)号：US06322840B2
公开(公告)日：2001-11-27
申请号：US09725960
申请日：2000-11-30
IPC分类号： A23L116
摘要： A process for manufacturing a tridimensional pasta product by preparing a mixture of cereal flour or semolina and water; kneading the mixture to obtain a dough; injecting the dough into a mold having a tri-dimensional shape under conditions such that the dough undergoes substantially no expansion in the mold during injection; and removing the dough from the mold to provide an injection molded pasta product having the tri-dimensional shape. These molded tridimensional pasta products possess organoleptic properties which are superior to those of traditional pasta products.
摘要翻译： 一种通过制备谷物粉或粗面粉和水的混合物来制造立体面食制品的方法; 捏合混合物以获得面团; 将面团注入具有三维形状的模具中，使得面团在注射期间在模具中基本上不膨胀; 并从模具中取出面团以提供具有三维形状的注射成型的面食产品。 这些模制立体面食产品具有优于传统意大利面产品的感官特性。
-
5.发明授权Meat product preparation by incorporating fermented meat trimmings and extra fat in a meat piece 失效通过在肉片中加入发酵肉类和额外的脂肪来制备肉制品
公开(公告)号：US5989601A
公开(公告)日：1999-11-23
申请号：US964965
申请日：1997-11-05
摘要： Prior to incorporating meat trimmings into a meat piece, particles of the trimmings are fermented with bacteria to obtain fermented trim particles for incorporating into a meat piece and fat is added to the trimmings before the trimmings are particulated, or to the trim particles before fermentation or to the trim particles during fermentation so that the added fat is present during fermentation for obtaining a mixture of fermented trim particles and added fat, and after fermentation, the mixture is frozen and then suspended in a brine or pickle or marinade and then the suspension is incorporated into a meat piece.
摘要翻译： 在将肉类装饰品加入到肉片中之前，将细粒的颗粒用细菌发酵以获得用于掺入肉片的发酵修剪颗粒，并且在调节物料之前将脂肪添加到修剪物中，或者在发酵之前加入到修剪颗粒中， 在发酵期间添加的脂肪在发酵期间存在，以获得发酵修饰颗粒和加入的脂肪的混合物，并且在发酵后，将混合物冷冻，然后悬浮在盐水或泡菜或腌料中，然后将悬浮液 并入肉片。
-
-
-
-
搜索结果
5 条记录 (耗时 0.021 秒)
